Outback Potato Soup
A delightful, creamy potato soup loaded with crispy bacon, cheddar cheese, and savory flavors, perfect as a starter or a hearty lunch.
Ingredients
Main Ingredients
- 4 large russet or golden potatoes Peel and dice into small cubes.
- 8 slices bacon (cooked and crumbled) Use fresh bacon for the best crunch and flavor.
- 2.5 cups chicken stock Low-sodium broth is recommended.
- 1 cup cold water
- 0.75 cup cheddar cheese (plus more for topping) Optional.
- 0.75 cup heavy whipping cream Avoid boiling to keep smooth.
- 0.5 cup butter
- 0.33 cup all-purpose flour To create a roux.
- 0.25 cup green onion (diced)
- 0.5 sweet yellow onion (diced, optional)
- 0.5 teaspoon salt Fresh spices enhance taste.
- 0.5 teaspoon ground black pepper Try garlic powder for extra depth.
Instructions
Cooking Steps
- Cook the bacon in a large pot over medium heat until crispy, about 7-10 minutes. Reserve the bacon grease.
- In the same pot, add diced onions and green onions, sauté for about 5 minutes until tender.
- Add diced potatoes, chicken stock, and water. Bring to a gentle boil and then simmer for about 20 minutes, or until fork-tender.
- In a separate saucepan, melt the butter and whisk in the flour for 1-2 minutes to create a roux. Gradually whisk in heavy cream before adding to the pot.
- Blend the soup with an immersion blender until smooth. For a chunkier texture, blend only half.
- Stir in the crumbled bacon, cheddar cheese, salt, and pepper, and simmer for another 5-7 minutes until cheese melts.
- Ladle the soup into bowls and top with extra cheese and green onions if desired.
Notes
Serve alongside crusty bread or garlic knots. For customization, consider adding sour cream or jalapeños.